This colorful, healthy salad recipe features persimmons--lightly sweet fruit, commonly grown in California, that ripen just in time to grace holiday tables. If you can't find persimmons, diced apples are a good alternative. Source: EatingWell Magazine, November/December 2015

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.

  • Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons (or apples), cranberries and parsley.


Make Ahead Tip: Prepare rice (Step 1) and refrigerate for up to 3 days.

Two types of persimmons are available during the fall and winter. Flat-bottomed Fuyus are bright orange and the texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The cinnamon-apricot-flavored flesh is used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart. Both types take several days to ripen at room temperature.

Nutrition Facts

248 calories; 9.7 g total fat; 1.3 g saturated fat; 302 mg sodium. 301 mg potassium; 38.6 g carbohydrates; 4.6 g fiber; 13 g sugar; 5.1 g protein; 2797 IU vitamin a iu; 29 mg vitamin c; 59 mcg folate; 43 mg calcium; 1 mg iron; 62 mg magnesium; 6 g added sugar;